First time coming across this Honey Sweet Potato from Indonesia at the supermarket and even though I had originally planned on getting regular sweet potato, I decided to give this a try as I felt it would pair really well with the Lemon Pepper Red Snapper that I intended to make for dinner that evening.
When it comes to sweet potatoes, I usually either make mash or fries. There were many prep involved for the dinner I was making, so I made mash with this honey sweet potato since it would be easier/quicker and I didn’t have to make a mess with the deep fryer, etc.
First I cut this honey sweet potato into chunks, tossed them into the pressure cooker with a bit of water (alternatively, you can also steam these but it’d take longer). After about fifteen minutes or so, I drained the water from the pressure cooker and then quickly whipped the softened honey sweet potato via my KitchenAid mixer. Easy peasy! I seasoned this with a little bit of salt and two teaspoons of honey to increase the sweetness.
For dinner that evening, I made red snapper which I’d sprinkled lemon pepper seasoning onto, then pan fried. Additionally, I also steamed white asparagus and made Beurre Blanc sauce for the asparagus. I learned how to make Beurre Blanc sauce during a private cooking lesson in Paris a while back; will share the recipe next time.
Pan-fried Lemon Pepper Red Snapper with Worchester Sauce, White Asparagus in Beurre Blanc, Honey Sweet Potato Mash.
The next day for lunch, I had leftover of this honey sweet potato mash with meatballs, Sriracha sauce, tomato with balsamic vinegar. Elena at Cuisine Paradise asked me to post a recipe, but there’s none really…. I used frozen Ikea meatballs and the rest was a quick assembly of whatever I had in the fridge and pantry. I gotta say, it was a pretty decent lunch considering how I whipped together a bunch of leftover, frozen stuff and other things I had in my kitchen.
Meatballs, Honey Sweet Potato Mash, Sriracha, Tomato with Balsamic Vinegar.
Last but not least, GOD BLESS SRIRACHA SAUCE!!! The last time I was home in New York, I made sure I bought a huge bottle of Sriracha from the Asian supermarket near my house. The green bottle cap rooster-brand is like, a classic Asian American icon-in-the-making.